Home Products - Culinary 301) Yeast Breads – 1 loaf(may contain nuts, raisins, etc.) 302) Muffins – 6 (may contain nuts, raisins, etc.) 303) Quick Breads – 1 loaf ( may contain nuts, raisins, etc.) 304) Cake any type frosted or unfrosted 305) One or two crust pie – any flavor 306) Casserole featuring a Vermont product 307) Donuts – 6 308) Cookies featuring a Vt. product – 8-10
Home Products – Specialty 309) Jam 310) Jelly 311) Relishes & Pickles – sweet, sour, dill, etc 312) Salsa 313) Any other canned vegetable/fruit
Home Products – Eggs 314) One dozen large white 315) One dozen large brown 316) One dozen mixed colors
General Rules for Home Products NEW for 2020 – we will have a youth division for all participants under the age of 19. Product must be made by the youth with limited supervision by an adult.
ALL ENTRIES must have the recipe attached – computer generated or handwritten – must be legible and neat. Only one entry per class per person/farm. Each entry will be will be judged on appearance, taste, texture, moistness, and crumb. Pies will be judged on flakiness of crust as well as consistency of filling in addition to appearance, taste, and texture. Canned goods must be canned in canning jars with appropriate lids, no recycled jars from other products. Canned goods, pickles, relishes and salsa will be judged on appearance, taste, suitability of pack and canning method used. Eggs will be judged on uniformity, shape, size, freshness, cleanliness, interior quality and shell quality. Classes may be combined at the judge’s discretion for the awarding of premiums if there are not enough entries in the class.
Early Drop-offs: Entries may be dropped off at any UVM Extension Office, NRCD office in Newport, FSA office in White River Jct., no later than 10 a.m. on Monday, Jan. 27.
Items may also be delivered to the Vermont Farm Show (Champlain Valley Exposition, Essex Junction) on Monday, Jan. 27 between 9 am and 4 pm. Judging begins at 4 p.m. on Monday, Sorry, late entries will not be accepted.
